Bread with potatoes and rosemary

To fill up on carbohydrates and goodness, today I would like to offer you an "irresistible delicacy: bread with potatoes flavored with rosemary. At first glance it might seem like a simple sandwich but after the first bite you discover a real delicacy. The potato. it is in fact the special ingredient of this recipe, capable not only of making the sandwiches softer and fluffier, but also of enhancing their flavor ... thus obtaining perfect rustic loaves.

Video of the Recipe

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Identity Card of the Recipe

• 211 KCal Calories per serving

• Ingrediants

  For 4 loaves

  • 120 ml of water
  • 250 g of Manitoba flour
  • 13 g of brewer's yeast
  • 2 tablespoons of extra virgin olive oil
  • 130 g of potatoes
  • 1 teaspoon of rosemary
  • 4 g of salt
  • 5 g of sugar

  Materials Needed

  • Pot for steaming
  • Potato masher
  • Potato peeler
  • Large bowl
  • Wooden spoon
  • Pastry board
  • Baking plate
  • Glass
  • Wooden stick
  • Baking paper
  • Sharp blade knife
  • Latex gloves (optional)

  Preparation

  1. Scrape the potatoes and wash them thoroughly, then dry them and peel them with the special knife. Steam the potatoes for about 40 minutes, until they are soft inside too.

  The right idea
  To speed up the time, it is possible to cook the potatoes in the microwave, with the special steam pot (specific for microwaves): in this case, the potatoes will be cooked in just 10-15 minutes.

  2. Pour a little warm water into a glass: crumble the brewer's yeast and add the sugar, which is very important for activating the yeasts and facilitating fermentation. Mix well with the help of a wooden stick.
  3. Pour the sifted flour into a large bowl, then add the mashed potatoes (still hot), the salt, the extra virgin olive oil, the yeast dissolved in the water and a part of the chopped rosemary. Gradually add the remaining lukewarm water, until obtaining an elastic and smooth dough.

  Attention
  If necessary, add more flour: the right amount of flour, in fact, also depends on the type of potato used.

  4. Divide the dough into 4 balls and arrange them well spaced on a plate lined with parchment paper. Leave to rise in a warm environment until doubled in volume.
  5. After about 60-90 minutes, the loaves will have swollen. Gently squeeze the sandwiches with your hands to remove excess air. Gently score the surface of each sandwich with a very sharp knife, thus forming a grid.
  6. Sprinkle the rolls with the remaining chopped rosemary and bake in a preheated oven at 190 ° C for 15 minutes.

  Alice's comment - PersonalCooker

  This hyper-soft rustic bread is ideal for surprising your guests in an important dinner, perhaps based on stews, goulash or game. But these loaves are also delicious to be stuffed with raw ham and rocket or with grilled vegetables and tofu for a vegan version!

  Nutritional values ​​and Health Comment on the recipe

  Bread with potatoes and rosemary is a variant of traditional bread, richer in fiber. The translation on the side refers to the starting dough and does not take into account dehydration during cooking. NB: the latter should favor the evaporation of at least 15g of water per 100g of product (with a relative increase in energy intake). Bread with potatoes and rosemary can be eaten in the same portions as ordinary bread.